Casserole Of Salt Cod And Potatoes
Serves:
Ingredients:
1
lb
Dried salt cod
6
c
Boiling water
1
tb
Unsalted butter
3
tb
Olive oil
1
lg
Spanish onion
- peeled and sliced thin
2
lb
Calif. long white potatoes
-or new potatoes,
-boiled until tender, then
-peeled and sliced thin
1/3
c
Minced parsley
1/4
c
Freshly ground black pepper
---------
GARNISH ---------
1
lg
Egg, hard-cooked, shelled
-and cut in thin wedges
12
md
Oil-cured black olives
- (unpitted)
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GARNISH ---------
Method:
SOAK THE COD in the refrigerator 24 hours in several changes of cold water.
Drain, rinse, and drain well again.
Place the cod in a large heavy saucepan, pour in the boiling water, set over moderate heat, cover and simmer 10-to-12 minutes--just until the cod flakes at the touch of a fork.
Drain and rinse well, then flake the cod, removing any bits of skin or bone.
Preheat the oven to 350F.
In a large heavy skillet set over moderate heat, warm the butter and 1 tablespoon of the oil 1 minute.
Add the onion, separating the slices into rings, and stir-fry 8-to-10 minutes until limp and golden; do not brown.
Remove the onion from the skillet and set aside.
Add the remaining oil to the skillet, dump in the potatoes and stir-fry about 5 minutes until golden.
Layer half the potatoes in a well-buttered 2-quart casserole or au gratin pan and sprinkle with a little of the minced parsley and pepper.
Add 1/3 of the onion, 1/2 of the cod and another scattering of the parsley and pepper.
Repeat the layering, ending with onion rings on top.
Sprinkle with the remaining pepper and all but 1 tablespoon of the parsley.
Bake the casserole, uncovered, for 35-to-40 minutes or until touched with brown.
Garnish with wedges of hard-cooked egg and the olives, placed artfully on top of the casserole, plus a final light scattering of minced parsley.